The cooking technique that uses controlled temperatures to cook food evenly can be carried out in equipment that guarantees food safety.
The cooking technique that offers different flavors to classic preparations and opens up horizons for new creations was, for some time, a delicate issue in foodservice operations due to the need for precise control of temperatures and times to ensure there was no contamination.
The arrival of equipment that made this process safer and more practical was celebrated by the market, but it took a few years for it to become financially accessible to most operations. The initial investment in sous vide can still be high for small establishments, although many chefs consider that the time savings compared to traditional methods, and the quality of the dishes, make up for the cost.
The technique, well known for the flavors it produces, also revolutionized the sector as one of its main advantages is the ability to preserve nutrients, since the food is cooked in a vacuum, preventing the loss of vitamins and minerals.
The technique, which is carried out using precise equipment, significantly minimizes the risk of contamination, since the food is cooked at safe temperatures. Another positive point is the standardization of cooking, which allows restaurants to offer consistent dishes to customers. In terms of food safety, low-temperature cooking and time control help prevent the proliferation of bacteria.
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